Chop the chiles and place in a medium-size bowl. Add
garlic, salt, and vinegar. Cover and let sit on the counter overnight or
eight hours.

In the morning, remove the peppers and
garlic from the bowl and place in a saucepan. Add one cup of the vinegar
mixture, half a cup of water, and the two tablespoons of brown sugar.
Add more vinegar if you want a more tart and thinner sauce. Bring to a
boil and then simmer for five minutes.

Remove from heat and cool slightly. Then whirl in the food processor or blender until smooth.